El Mas Chingon Corp

5701 Orange Ave, Fort Pierce, FL 34947 · Permanent Food Service · License 6602716

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

2 Live, small flying insects found kitchenHigh priority · fixed by the Nov 4 follow-up · 26 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
6 high priority (3 fixed by the Nov 4 follow-up, 3 fixed on the spot), 6 intermediate (2 fixed on the spot), 15 basic; basic violations cost 12 at most
-46
Extension granted on Jul 28, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score52

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Jul272026

Routine inspection

27 violations found · Inspector came back 3 times

3rd follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to ceiling in prep area and dish room.
  Cover still missing.
  More time given
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Showed updated seating from fire marshal. Still need to submit seating update
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee used hand washing sing to clean rags used on prep table.
  More time given
Basic3
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.plastic drink cups in drying rack
  Cups stacked in drying area wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to ceiling in prep area and dish room.
  Return air vent cover not installed
  More time given
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Time extended 30 days sent manager Abner seating change's evaluation explained it needs to be signed by fire department and city water within 30 days so form can be submitted to Dbpr for seating update. Failure to comply will result in administrative complaint.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
- 3 High priority
- 3 Intermediate
- 7 Basic
What was still cited
High priority3
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
- Code 35, Insects, rodents, pests and animals: 2 Live, small flying insects found kitchen
  More time given
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.spray bottle with blue solution stored with clean dishes
  More time given
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.spray bottles with blue solutions.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic7
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.plastic drink cups in drying rack
  More time given
- Code 31, Handwash sinks and supplies: Improper handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to ceiling in prep area and dish room.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 6 High priority
- 6 Intermediate
- 15 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  First cook line cooler temperatures fresh cheese:47°F, raw beef: 50°F, raw chicken:47°F. Operator moved all items in cooler to freezer for rapid chilling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
  Container of lemons in sodas machine ready to serve ice. Operator removed lemons from ice lid area
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks observed double gloved hands cook removed soiled top layer of gloves and attempted to add new top layer of gloves without first washing hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- Code 35, Insects, rodents, pests and animals: 2 Live, small flying insects found kitchen
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.spray bottle with blue solution stored with clean dishes
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked Black beans, cooked chicken, in walk in cooler not dated. Operator added dates to both food items containers
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Microwave soiled on all inner panels/ walls of microwave
  Soda gun nozzles soiled at bar area. Cleaned by waitress. Cook line cutting boards soiled and stained.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  All hand sinks had either ice of food debris inside of sink
  No paper towels or mechanical hand drying device provided at handwash sink.
  Bar hand sinks missing paper towels
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.spray bottles with blue solutions.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic15
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready to eat cooked meat diced vegetables in walk in cooler.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  In several areas of kitchen cook line and dish area
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Beverage with no lid stored above food in 2 door upright cooler. Operator removed and discarded cup
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used as scoops found in cooked rice, bagged sugar and flower, and cooked black beans
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.soiled towel hanging from chefs pocket.
  Soiled towel left sitting on cutting board
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.plastic drink cups in drying rack
- Code 31, Handwash sinks and supplies: Improper handwashing sign provided at a hand sink used by food employees.
  Must say Employee must wash hands.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Outside of kitchen.
- Code 35, Insects, rodents, pests and animals: Insect control device installed in the bar food preparation area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Dish area and hallway off the kitchen.
  Hole in or other damage to ceiling in prep area and dish room.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  License for 23 seats has 150 seats
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.